Samantha Denton
Brown Butter Chocolate Chip Cookies
My grandma’s classic chocolate chip cookies, made with brown butter for a deep caramel flavor.
Ingredients
- ¾ cup unsalted butter (melted) ((1 ½ sticks))
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup semi-sweet chocolate chips
- finishing salt (optional)
Method
- 1
In a saucepan over medium heat, melt the butter. Continue cooking, stirring occasionally, until it foams, then turns golden brown with a nutty aroma. Remove from heat and pour into a bowl. Let cool until warm, not hot.
- 2
Add brown sugar and granulated sugar to the browned butter. Mix until smooth and glossy. Add eggs one at a time, mixing well after each. Stir in vanilla.
- 3
In a separate bowl, whisk together flour, baking soda, and salt.
- 4
Gradually add dry ingredients to the wet mixture, mixing just until combined. Fold in chocolate chips.
- 5
Chill dough for 30–60 minutes to prevent spreading.
- 6
Preheat oven to 350°F. Scoop slightly larger portions of dough and gently flatten. Bake for 9-12 minutes, until edges are set and centers are soft and gooey. Do not overbake.
- 7
Top with finishing salt while still hot
- 8
Let cookies cool on the baking sheet for a few minutes before enjoying